Carrot & Cucumber Ribbon Salad garnished with fresh herbs

Carrot & Cucumber Ribbon Salad

ByOlivia Carter
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Why Make This Recipe

Carrot & Cucumber Ribbon Salad is a light and refreshing dish that’s perfect for warm days or as a side to any meal. This salad is not only colorful and appealing to the eye but also packed with nutrients and flavor. It’s simple to make and requires minimal ingredients, making it an ideal choice for those looking to whip up something healthy without much fuss.

How to Make Carrot & Cucumber Ribbon Salad

Ingredients:

  • 2 large carrots
  • 1 large cucumber
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Olive oil (optional)

Directions:

  1. Using a vegetable peeler, create long ribbons from the carrots and cucumber.
  2. In a large bowl, combine the carrot and cucumber ribbons.
  3. Drizzle with fresh lemon juice and olive oil (if using).
  4. Add chopped dill, and season with salt and pepper to taste.
  5. Toss gently to combine and serve immediately.

How to Serve Carrot & Cucumber Ribbon Salad

This salad is best served fresh. You can present it as a side dish alongside grilled meats or as part of a picnic spread. It’s also great on its own if you are looking for a light snack. Feel free to add some toasted nuts or seeds for extra crunch.

How to Store Carrot & Cucumber Ribbon Salad

If you have leftover salad, you can store it in an airtight container in the refrigerator. However, it’s best to eat it within a day, as the ribbons may lose their crispness and become soggy over time. It’s not recommended to freeze this salad.

Tips to Make Carrot & Cucumber Ribbon Salad

  • Make sure to wash the vegetables thoroughly before peeling them.
  • Use a sharp vegetable peeler for the best results to get nice thin ribbons.
  • If you like a bit of spice, consider adding a pinch of red pepper flakes for added flavor.
  • For an extra flavor boost, marinate the ribbons in lemon juice for a few minutes before serving.

Variation

You can add other vegetables to the salad such as zucchini or bell peppers for more variety and color. Some people like to include a handful of greens, like spinach or arugula, to make it a more substantial dish.

FAQs

1. Can I prepare this salad in advance?
Yes, you can prepare the carrot and cucumber ribbons a few hours in advance. However, it’s best to add the dressing just before serving to maintain their freshness.

2. Is this salad vegan?
Yes, the Carrot & Cucumber Ribbon Salad is vegan as it contains no animal products.

3. Can I substitute lemon juice?
Yes, you can use lime juice or apple cider vinegar as alternatives for a different taste.

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Carrot & Cucumber Ribbon Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A light and refreshing salad made with carrot and cucumber ribbons, perfect for warm days or as a side dish.

Ingredients

  • 2 large carrots
  • 1 large cucumber
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Olive oil (optional)

Instructions

  1. Using a vegetable peeler, create long ribbons from the carrots and cucumber.
  2. In a large bowl, combine the carrot and cucumber ribbons.
  3. Drizzle with fresh lemon juice and olive oil (if using).
  4. Add chopped dill, and season with salt and pepper to taste.
  5. Toss gently to combine and serve immediately.

Notes

Best served fresh. Store leftovers in an airtight container in the refrigerator and consume within a day.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cooking
  • Cuisine: Vegetarian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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